Squid Curry
If you’re looking to spice up your dinner routine with a dish that’s both exotic and comforting, look no further than Squid Curry. This aromatic dish features tender squid simmered in a rich and creamy coconut milk sauce, bursting with flavors from a delightful blend of spices. It’s the perfect way to bring a taste of the sea and a hint of the tropics to your kitchen. Whether you’re a seafood lover or just curious to try something new, this Squid Curry is sure to impress.
Reasons to Love Squid Curry
There are countless reasons to adore this dish. First and foremost, the flavors in Squid Curry are simply extraordinary. The harmony of spices creates a fragrant sauce that perfectly complements the tender squid. Additionally, it’s a quick and easy recipe that can be prepared in under an hour, making it ideal for weeknight dinners. The addition of hard-boiled eggs is optional, but it adds a nice touch and extra protein, making the dish even more satisfying. Finally, Squid Curry is versatile; it pairs beautifully with rice, naan, or even enjoyed on its own as a hearty stew.
What You’ll Gather
To make this mouthwatering Squid Curry, here’s what you’ll need:
- 1 lb (500g) squid, cleaned – Look for fresh squid for the best texture.
- 2 tablespoons cooking oil – Any neutral oil will do.
- 4 shallots, peeled and thinly sliced – Shallots add a sweet and mild onion flavor.
- 4 tablespoons Babas fish curry powder – This spice mix is key to the flavor profile.
- 1 teaspoon curry spices – A blend of fenugreek, black mustard, cumin, and fennel seeds.
- 1 tomato, cut into wedges – Fresh tomatoes add acidity and sweetness.
- 1 sprig curry leaves – These leaves impart a unique aroma and flavor.
- 150ml coconut milk – Creamy and rich, coconut milk balances the spices.
- 2 cups water – For adjusting the curry’s consistency.
- 4 hard-boiled eggs, optional – For added richness and texture.
- Salt, to taste – Enhances all the flavors.
Kitchen Gear Checklist
Before you start cooking, gather the following kitchen tools:
- Large pot or Dutch oven – Perfect for simmering the curry.
- Sharp knife – For slicing shallots and tomatoes.
- Cutting board – To keep your workspace tidy.
- Wooden spoon – Ideal for stirring the curry.
- Measuring cups and spoons – For precise ingredient measurements.
- Serving bowls – To present your delicious Squid Curry.
Directions: Squid Curry
Step 1: Prepare the Squid
Start by cleaning the squid if it hasn’t already been done. Remove the beak and innards, then rinse under cold water. Cut the squid into rings or bite-sized pieces, depending on your preference.
Step 2: Heat the Oil
In a large pot or Dutch oven, heat the cooking oil over medium heat. Once hot, add the sliced shallots and sauté until they become translucent and fragrant, about 3-4 minutes.
Step 3: Add the Spices
Stir in the Babas fish curry powder and the curry spices. Cook for another minute, allowing the spices to bloom and release their aromatic oils.
Step 4: Add the Tomatoes and Curry Leaves
Next, add the tomato wedges and curry leaves to the pot. Stir well, letting the tomatoes soften and incorporate into the mixture, which should take about 3-5 minutes.
Step 5: Pour in the Coconut Milk and Water
Add the coconut milk and 2 cups of water to the pot. Stir to combine, and bring the mixture to a gentle simmer.
Step 6: Add the Squid
Once the mixture is simmering, add the cleaned squid. Cook for about 5-7 minutes, until the squid is tender and cooked through. Be careful not to overcook, as squid can become rubbery if left too long.
Step 7: Season and Serve
Taste the curry and adjust the salt as needed. If you’re using hard-boiled eggs, peel them and add them to the curry for the last few minutes of cooking. Serve the Squid Curry hot, garnished with fresh herbs if desired.
Better Choices & Swaps
If you want to customize your Squid Curry or make it a bit healthier, consider these swaps:
- Use olive oil instead of cooking oil – For a healthier fat option.
- Replace coconut milk with light coconut milk – If you prefer a lighter version.
- Add vegetables – Consider adding bell peppers, peas, or spinach for extra nutrition.
- Substitute shrimp or fish – If squid isn’t available, other seafood works well.
Pro Tips & Notes
- For even more depth of flavor, allow the curry to sit for a few hours or overnight in the refrigerator before serving.
- Always use fresh squid for the best taste and texture.
- Adjust the level of spices to suit your taste; feel free to add more heat with chili powder or fresh chilies.
- Pair with jasmine rice or naan for a complete meal.
Keep-It-Fresh Plan
To ensure your Squid Curry stays delicious:
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of water or coconut milk to bring back the creamy consistency. Unfortunately, freezing is not recommended for this dish, as the texture of the squid can become rubbery upon thawing.
Your Questions, Answered
Can I make this curry in advance?
Yes, Squid Curry can be made in advance. It tastes even better the next day as the flavors develop. Just store it in the refrigerator and reheat before serving.
What can I serve with Squid Curry?
This dish pairs wonderfully with steamed jasmine rice, fluffy naan, or even over a bed of quinoa for a unique twist.
Can I use frozen squid for this recipe?
While fresh squid is ideal, you can use frozen squid as well. Just make sure to thaw it properly and pat it dry before cooking to avoid excess water in the curry.
How do I know when squid is cooked?
Squid is cooked when it turns opaque and has a firm texture. Be cautious not to overcook, as it can become tough and rubbery.
See You at the Table
There you have it, a delightful recipe for Squid Curry that is sure to become a favorite in your household. This dish is not just a meal; it’s an experience that brings warmth and flavor to your dining table. Whether you’re cooking for yourself or sharing with family and friends, this Squid Curry is bound to impress. Enjoy the vibrant aromas, the taste of the sea, and the comfort of a home-cooked meal. Happy cooking!
Squid Curry
Ingredients
Equipment
Method
- Start by cleaning the squid if it hasn't already been done. Remove the beak and innards, then rinse under cold water. Cut the squid into rings or bite-sized pieces, depending on your preference.
- In a large pot or Dutch oven, heat the cooking oil over medium heat. Once hot, add the sliced shallots and sauté until they become translucent and fragrant, about 3-4 minutes.
- Stir in the Babas fish curry powder and the curry spices. Cook for another minute, allowing the spices to bloom and release their aromatic oils.
- Next, add the tomato wedges and curry leaves to the pot. Stir well, letting the tomatoes soften and incorporate into the mixture, which should take about 3-5 minutes.
- Add the coconut milk and 2 cups of water to the pot. Stir to combine, and bring the mixture to a gentle simmer.
- Once the mixture is simmering, add the cleaned squid. Cook for about 5-7 minutes, until the squid is tender and cooked through. Be careful not to overcook, as squid can become rubbery if left too long.
- Taste the curry and adjust the salt as needed. If you’re using hard-boiled eggs, peel them and add them to the curry for the last few minutes of cooking. Serve the Squid Curry hot, garnished with fresh herbs if desired.
Notes
- For even more depth of flavor, allow the curry to sit for a few hours or overnight in the refrigerator before serving.
- Always use fresh squid for the best taste and texture.
- Adjust the level of spices to suit your taste; feel free to add more heat with chili powder or fresh chilies.
- Pair with jasmine rice or naan for a complete meal.
